Sunday, March 7, 2010

Lemon and Sweet Basil Fondant

I finally made a (nearly) successful fondant. I don't have much luck, generally, with sugar work, and so my fondant assignment has been a challenge. Last night I made up the first batch and it got a few degrees to warm. Result: Hot Glue Hell. The batch was so sticky I couldn't work it. So I threw it out and started again. I was up until 12:30 a.m. working the fondant on my slab to get it crystallized enough. Then I let it sit overnight, mixed it with lemon juice, lemon zest, and a little fresh sweet basil. I added several drops of lemon essential oil, stirred and tasted. It was really nice! Very lemony with just a little zing of basil. Then I decided to try balancing the sweet lemony taste with a drop of sweet basil essential oil. The feeder in the bottle top was too generous and before I knew it my one drop turned into three, overbalancing the batch toward the herbal notes. I decided to go ahead and make up the molds, to see if the taste combination with chocolate would save the batch, but no luck. I made the most beautiful chocolates of my life, but threw them away after they'd had their photo opp. I will keep the recipe, sans the basil essential oil.

No comments:

Post a Comment